20 minutes
A creamy, zesty queso dip with just the right amount of kick, perfect for parties or a cozy night in.
Processed American Cheese, chopped
0 lb
Diced Tomatoes With Chiles, canned
0 oz
Black Beans, rinsed
cups
Scallions, thinly sliced
cups
Fresh Cilantro, chopped
cups
Garlic, minced
cloves
teaspoons
teaspoons
teaspoons
Lime Zest, tightly packed
0 zest
Lime Juice, fresh
teaspoons
Chipotle Chiles En Adobo, minced
to taste
pinches
1. Melt Cheese with Tomatoes
Chop the processed American cheese and place it in a medium saucepan. Add the entire can of diced tomatoes with chiles and 2/3 cup of water. Heat gently, stirring occasionally, until the cheese has fully melted into a creamy blend with the tomatoes, about 5 to 7 minutes.
2. Combine Remaining Ingredients
To the melted cheese, stir in the black beans, scallions, cilantro, minced garlic, ground cumin, red-pepper flakes, dried oregano, lime zest, and lime juice. Optionally add minced chipotle chiles en adobo to taste. Season with a pinch of kosher salt and heat together for another 5 minutes, allowing the flavors to meld.
Opt for high-quality, non-pre-shredded cheese blocks to avoid anti-caking agents affecting the queso's creaminess.
Start with a roux to create a béchamel sauce before adding cheese for a smooth, stable queso.
Use a combination of half-and-half or whole milk and heavy cream for balanced richness and dip stability.
Melt the cheese slowly over low heat to prevent the cheese from becoming gritty.
Use a combination of melty cheeses like white American cheese, cheddar, and Monterey Jack for flavor and creaminess.
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